ROASTED RHUBARB, APPLE & BLACKBERRY CRUMBLE

Serves 4

For the roasted fruit

● 400g (14oz) rhubarb, cut into 3cm (1¼in) pieces

● 1 large Bramley apple, peeled and cut into chunks

● 75g (2¾oz) demerara sugar

● 150g (5½oz) blackberries

● 1tbsp plain flour

● 1tsp grated ginger

● Grated zest of 1 orange

For the crumble

● 125g (4½oz) plain flour

● 75g (2¾oz) butter

● 50g (1¾oz) demerara sugar

● 30g (1oz) pecans, chopped

● 2tbsp jumbo oats

● Custard or cream, to serve

Preheat the oven to 190°C/fan 170°C/gas 5. Place the rhubarb and apple in an ovenproof dish (approx. 25cm/10in square or round). Sprinkle with the sugar and roast for 10-15 minutes, until beginning to soften.

Remove and stir in the blackberries, flour, ginger and orange zest.

To make the crumble, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, pecans and oats. Sprinkle the mixture over the fruit and bake for 25-30 minutes, until bubbling and the crumble is lightly golden. Serve with custard or cream.